Brunch is a wonderful thing. (Is there anything better than waking up hungry and finding the perfect menu item to hit the spot? The answer is no, people.) The only problem: the meal often comes with an extremely long wait, leaving your spirits low and your tummy grumbling, well, loudly. The solution: This DELISH Spicy Egg and Bacon recipe that you can make at home.

It's got all the splurgy goodness that you'd find on that sinful diner menu, but is easy enough to whip up at home. It still packs a slimming superfood punch thanks to eggs and olive oil, and turkey bacon plus veggies like cabbage and tomatoes dole out the flavor. Just top with cheese and hot sauce.

Spicy Bacon and Egg

INGREDIENTS

2 tablespoons olive oil, divided

4 eggs

8 teaspoons Tabasco, divided

4 slices reduced-fat pepper jack cheese with habañeros

8 slices turkey bacon

4 tablespoons lowfat mayonnaise

2 tablespoons adobo sauce

8 slices whole-grain toast

2 medium vine-ripened tomatoes, thinly sliced

2 cups shredded Napa cabbage, divided

DIRECTIONS

In a medium pan over high heat, heat 1 tbsp oil. Cook two eggs until edges start to brown, 45 seconds. Break yolks; cook 15 seconds; flip. Season each egg with 2 tsp Tabasco and black pepper. Top each egg with 1 slice cheese; cook until cheese melts and egg edges are crispy, 40 seconds. Remove eggs from pan; set aside. Repeat with remaining oil and eggs. Cook bacon in batches, flipping once, until crispy, 2 minutes per side. Place bacon on a paper towel-lined plate. In a bowl, whisk together mayo and adobo; spread on toast slices. Divide bacon, cheesy eggs, tomato and cabbage among 4 toast slices; top with remaining slices.